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Instant Pot Chicken and Wild Rice Soup

Yields8 ServingsPrep Time30 minsCook Time45 minsTotal Time1 hr 15 mins

For the Instant Pot:
 1 lb Chicken Tenderloins - Frozen is fine
 4 Large Carrots, peeled and diced
 5 Stalks of Celery, diced
 ½ Sweet Onion, diced
 3 Cloves of Garlic, finely chopped
 1 cup Uncooked Wild Rice
 4 cups Low Sodium Chicken Broth
 1 tsp Poultry Seasoning
 ¼ tsp Dried Thyme
Stovetop Roux:
 6 tbsp Butter
 ½ cup Flour
 1 ½ cups 2% Milk
1

Dice your veggies and gather your other ingredients together.

2

Place the chicken tenderloins into the Instant Pot.

3

Pour in the wild rice, spices, veggies and chicken broth. There should be enough liquid to just cover everything.

4

Put the lid on the pot and lock it and make sure the valve is turned to Sealed. Turn on the Instant Pot to Pressure Cook, High for 45 minutes.

5

Once the 45 minutes is up, turn the valve to Venting to release the steam.

6

Remove the chicken and shred before dropping back into the soup.

7

Melt the butter in a pan on the stove top.

8

Add the flour to the melted butter and whisk until smooth.

9

Slowly stir in the milk and stir until you have a thick, creamy sauce to add to soup.

10

Pour the sauce into the Instant Pot and stir.

11

Serve with warm bread or rolls and top with salt and pepper to taste.

Nutrition Facts

Servings 0